Escalivada (roasted Eggplant And Tomato Salad)

Escalivada is a traditional dish from Castilian-Leonese cuisine that features roasted eggplant and tomatoes, seasoned with olive oil and vinegar. This simple yet flavorful salad is perfect as a side dish or appetizer.

Escalivada (roasted Eggplant And Tomato Salad)

Ingredients

  • 2 large eggplants
  • 4 ripe tomatoes
  • 1 red bell pepper
  • 1 red onion
  • 3 cloves of garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the whole eggplants, tomatoes, red bell pepper, and onion on a baking sheet. Add the garlic cloves, unpeeled.
  3. Roast the vegetables in the oven for 45 minutes, or until the skins are charred and the flesh is soft.
  4. Remove the vegetables from the oven and let them cool.
  5. Peel the charred skin off the eggplants, tomatoes, and red bell pepper. Remove the seeds from the red bell pepper.
  6. Slice the vegetables into strips and arrange them on a serving platter.
  7. Drizzle the olive oil and red wine vinegar over the vegetables. Season with salt and pepper to taste.
  8. Let the flavors meld for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
2g
Fat
7g

Supplies

Baking sheet Serving platter

Tools

Knife Oven

Serving suggestions

Serve the escalivada with crusty bread or as a topping for grilled meats.

Tips & tricks

For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.

Cost

$10